April – September from California, November – March from South America, October – May from Mexico
Blueberries are a powerhouse of nutrition. Their blue pigment gives them color inside and out and within that color exists an abundance of nutrition.
Blueberries are native to North America and what a gift they are. Native American tribes used them in many facets including fresh and dried. Early explorers and settlers found them to be a beneficial staple to their diet.
When selecting Blueberries at your favorite fresh produce market look for plump, firm berries, really fresh berries will have bloom on the surface which is the same silvery sheen that you see on fresh grapes and plums. This is naturally produced by the plant to protect the fruit.
Keep away from red colored blueberries, they haven’t been given a chance to ripen enough and will not ripen further after being harvested. Soft blobby berries are overripe and are better suited for the blender. Keep away from moldy, leaky or shriveling berries. In May Blueberries come to us from Bakersfield, in June from Stockton and as the summer progresses northern California into Oregon Washington and even Canada. In the winter months they are imported from Chile, New Zealand and Argentina. Because of the long trip they make, that is when we must be most careful on our quality checks.
Keep blueberries unwashed in a container in your refrigerator. A paper towel folded into fourths and placed at the bottom of the container will help capture excess moisture that may build up and cause them to break down. Do not wash them until you are ready to use them. Water will cause rapid deterioration.
Nutrition in blueberries include Resveratrol which helps fight disease, combat aging and improves life extension. It also helps improve cardiovascular function and helps prevent vision loss associated with diabetes and old age as well as retinopathy in premature babies.
Video: https://youtu.be/tLYDglLWg7c
Video: https://youtu.be/nd5Ubknonak
